Happy Mother’s Day week! If only we got a whole week, right? Ha! I wanted to create a recipe this week that was special enough to serve on Mother’s Day, delicous, and was very easy to make. My Strawberry Mango Shortcakes with Coconut Cream check off all of those boxes!
I wanted to create a recipe that was easy enough for kids to make (probably 10 and up), easy for dad to make, or easy enough for mom to make for herself with zero stress. This starts out with a very easy drop biscuit that I’ve been making for years. Then you top it with a whipped cream made from canned coconut milk. It is so amazing! Next, just top with fresh mango, strawberries, and toasted coconut. It couldn’t be easier!
Coconut Whipped Cream
I’ve been reducing the dairy in my diet a great deal and it has made me feel so much better. I was getting stomachaches all the time and I finally eliminated dairy by 80% and it has made all the difference. I have been missing whipped cream, though, and was excited to try making it out of coconut milk.
Not all canned coconut milk works for this though. I tried these four brands that I found at Lee’s Marketplace and the one that worked best was the GEISHA brand. You have to place your can in the fridge the night before or at LEAST 8 hours before whipping. A great tutorial can be found HERE and was so helpful to me!
Making the Drop Biscuits
This is my basic “plain” drop biscuit recipe that I’ve been making for years with the addition of sugar on top. I knew they’d be perfect for shortcakes! I love these biscuits because the batter holds up well to other ingredients like my Cheesy Poblano Drop Biscuits.
Finishing Up the Strawberry Mango Shortcakes with Coconut Cream
To assemble, just split the cooled biscuits, add a dollop of cream, then place fresh strawberries and mangoes on top. Last, add some toasted coconut for crunch! If you want to skip the step of toasting coconut yourself, use these coconut chips because they are so crunchy and yummy.
I can’t imagine any mom not happy with my Strawberry Mango Shortcakes with Coconut Cream as their Mother’s Day dessert! Actually, it could even pass as breakfast if you want. Actually, if that’s what MOM wants!
Ingredients on sale at Lee’s Marketplace the week of May 4-10: granulated sugar, strawberries, butter
Strawberry Mango Shortcakes with Coconut Cream
For the coconut cream:
- 2 cans (13.5 oz each) full fat coconut milk, chilled in fridge for at least 8 hours (see note)
- 1/2-3/4 cup confectioners sugar
- 1 teaspoon vanilla
For the biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1/2 cup + 2 TB butter, melted and divided
- 1 cup whole milk
- 1/8 cup turbinado sugar (raw sugar)
- 1 1/2 cups fresh strawberries, sliced
- 2-3 fresh mangoes, peeled and diced
- 1 cup toasted coconut
- Preheat oven to 450°. In a medium-sized bowl, mix together flour, baking powder, sugar and salt. Add 1/2 cup melted butter and milk. Stir until just moistened.
- Drop large spoonfuls of dough onto a sheet pan lined with parchment paper. Brush tops with remaining 2 tablespoons butter then sprinkle with turbinado sugar. Bake for 10 minutes or until edges are slightly brown. Let cool. Makes 12 biscuits.
- Carefully open cans of coconut milk without tipping. Scoop out solid (but creamy) coconut milk and place in a bowl. Discard the coconut water (or save for another use).
- Using a hand mixer, beat coconut milk for a few minutes until light and fluffy. Slowly add confectioners sugar and vanilla. Continue mixing until smooth. Place in fridge until ready to serve. (Keeps for 1 week)
- To assemble, split cooled biscuits in half, add a dollop of cream, then place mangoes, strawberries, and coconut on top.
- Not all canned coconut milk works the same for this. The brand that worked best for me was GEISHA. It needs to be full fat. You also must chill in the fridge (never freezer) for at least 8 hours before whipping. There are lots of tips and tricks online-Google it!
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